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Sesame Oil Chicken Wings

Sesame Oil Chicken Wings

GAN55

GAN55

From Singapore, I am sending you a Chinese dish made with chicken wings, filled with the aroma of sesame oil which makes it totally irresistible. If possible, cook in a clay pot. Also, sliced potatoes can be added to make a hearty meal. Serve with rice or bread if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1543 mg
  • 62%

Based on a 2,000 calorie diet

Directions

  1. Cut the chicken wings into 3 separate portions. In a large skillet, combine the chicken, water, dark soy sauce, light soy sauce, garlic and green onion. Stir together and cook for 15 minutes over medium heat.
  2. Add the 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add dash of sesame oil. Remove from heat, let cool and serve.
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Reviews

potato
26

potato

11/15/2005

is very easy to make but the taste is not that sound. i fry the wings in the pan for 1-2min to have as crispy skin.

JAMESGLORI
24

JAMESGLORI

6/10/2005

Excellent recipe! I added sesame seeds about 1TBl. in second step. After,I took the wings out of the sauce and put them on a cookie sheet lined with foil and a couple of Tbl. of the sauce and let them crisp at 450 degrees for 15 min. Then I thicken the sauce. With 1 cup of the sauce and 2 Tbl.of cornstach whisked well and put the constarch mixture into the pan of sauce and returned the baked wings to the sauce for 3-5 mins. on medium heat. Wow! this was delicious over white rice! Enjoy

cookie monster
20

cookie monster

12/12/2005

These chicken wings were delicious -- even my husband loved them and he's not a chicken wing fan! The name of the recipe is slightly deceptive -- usually wings have a dry quality to them, but these were stewy. I made a few modifications which made a big difference: add much more garlic (2 Tbsp minced), ginger (1 tbsp minced), hot sauce (sweet Korean red pepper paste, 1 Tbsp), 1 Tbsp brown sugar, 1 Tbsp vinegar, 1/2 cup chopped cilantro (coriander leaves). These had to cook way longer than 15 minutes for me, more like 40 minutes. Then, to dry them out, I placed them in 1 layer in a casserole dish and baked them at 200 for half an hour. Fantastic with steamed rice and broccoli : )

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